Walnut and cashew nut 'mince' tacos

Walnut and cashew nut 'mince' tacos Photo: Kelly Gibney

Serves 4 generously

Ingredients

• 1 1/2 cups raw walnuts
• 1 cup raw cashew nuts
• 1 medium onion - finely diced
• 1 large garlic clove - finely diced
• 2 medium-large carrots - peeled and grated
• 1 ½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• Couple of pinches cayenne pepper (optional)
• 2 tablespoons tamari or soy sauce
• 2 tablespoons tomato paste
• 1 cup water
• ¼ cup olive oil for sautéing
• Cracked black pepper
   

Method

Place the walnuts and cashews into a large bowl and cover with boiling water.

Leave for 15 minutes. Drain, rinse and then chop finely. It's ideal to do this in a food processor if possible so that the texture is even.

Heat the olive oil in a sauté pan over a medium heat. Add the onion and garlic.

Sauté for 5 minutes gently until the onion is translucent and tender. Add the carrot, turn the heat up to high and cook until carrot is very tender and a bit caramelised.

Add the spices and oregano and cook for a further minute. Add a little more oil if the pan is too dry. Toss the chopped nuts through the spices, along with the tamari, tomato paste and water.

Sauté over a medium heat for 5 minutes - 8minutes until the mix is darker and the flavours have had a chance to meld.

Season with cracked black pepper and some sea salt to taste.

Leftover nut mince can be stored in an airtight container in the fridge for up to 4 days. Gently reheat it in a sauté pan. Add a little water as needed to loosen it.

To serve: Soft corn tortillas, avocado, coriander and your favourite fresh salad ingredients